White Tea Sourdough Rye Loaves

Soaker:

100 g KAMUT®grains

200 g hot water

Soak for 12 hours.

Dough:

350 g whole wheat sourdough starter, 100% hydration

400 g rye sourdough starter, 100% hydration

826 g water

23 g salt

27 g white tea unopened buds from Fujian, China

120 g stone ground rye flour

In a large mixing bowl combine the ingredients, cover the bowl and let ferment in room temperature for 5-6 hours. Pack the dough into 2 loaf pans and let proof for 3 hours plus time needed to preheat your oven to 500F. Bake in the hot oven for 30 minutes. Reduce the temperature to 450F and bake (no pans) for 30 minutes.

Prunes and Kefir Whole Wheat Sourdough Bread

Sourdough Starter:

289 g water

211 g whole wheat flour

2 tablespoons whole wheat sourdough culture

Final Dough:

470 g whole wheat sourdough starter

900 g  very thick kefir

1000 g whole wheat flour

In a large mixing bowl combine the starter, kefir, salt and flour. Kneadthe dough, cover and set aside for about half an hour. In the meantime, soak:

300 g prunes in 300 g hot water. Blend soaked prunes and add them to final dough with

110 g stone ground rye flour.

Knead the dough and let ferment at room temperature for 2 hours. Then refrigerate the dough for 8 hours. Shape 2 (or better 3* ) loaves, put then into proofing baskets and refrigerate for 4 hours. Do not remove the  loaves from the refrigerator until your oven is preheated to 500F.

Bake for 1 hour at 470 F.

* I found out that the oval loaf had an undercooked  center

Rye Sourdough Flat Bread with COMTE Cheese

Sourdough Starter:

2 tablespoons rye sourdough culture

350 g stone ground rye flour

380 g water

Starter fermented at room temperature for 12 hours and than was refrigerated for 8 hours.

Final Dough:

all of the rye sourdough starter

103 g milk

138 g Comte cheese, grated (http://anjaeatscheese.wordpress.com/2012/06/05/gruyere-de-comte/)

10 g salt

13 g black caraway seeds

221 g whole wheat flour

228 g whole spelt flour

The dough was kneaded and left to ferment for 2 hours and 10 minutes.

Then it was divided into 3 portions , rolled out quite thinly on generously floured working (the thinner dough the more crispy bread) and placed on a parchment paper- lined pizza-peel. Oven was preheated to 450F with 2 pizza stones (bottom and middle rack).

Just before transferring the rolled dough into the hot oven, it was pricked all over with a fork and brushed with milk. The breads were baked for 10 minutes, than flipped and baked for 10 more minutes.

Kefir Rye Sourdough with Sesame and Pear

Rye Sourdough Starter:

278 g whole wheat sourdough culture

556 g kefir

501 g stone ground rye flour

Fermented for 5 hours and 30 minutes.

Final Dough:

all of the starter

27 g salt

150 g dried pears, chopped

82 g sesame seeds

440 g kefir

320 g water

617 g stone ground rye flour

Fermented for 6 hours.

Then the dough was packed into 2 loaf pans and proofed for 30 minutes plus time needed to heat the oven to 500 F. Loaves were baked for 20 minutes. Then the temperature was reduced to 450 and  the bread was baked for 30 minutes . The oven was turned off and bread (no pans) was left inside for 20 minutes.

 

Whole Wheat Sourdough with Mini Chocolate Chips

Sourdough Starter:

205 g whole wheat sourdough starter

50 g rye sourdough starter

312 g water

321 g whole wheat flour

Fermented at room temperature for 7 hours.

Final Dough:

all of the sourdough starter

1020 g water

25 g salt

1456 g whole wheat flour

Dough was kneaded  and set aside for 45 . Then 283 g semi-sweet chocolate mini chips was added and the dough was kneaded again.

Eight  hours later the dough wad divided into 3 portions and 3 round loaves were shaped.

Then oven was preheated to 480 F. The loaves were baked on a hot stone for 1o minutes at 480 F, than for 20 minutes at 450 F and for 20 minutes at 400 F.

Submitted to Yeastspotting

Rye-Spelt Sourdough Loaves with Barley and Pineapples

Sourdough Starter:

370 g whole grain spelt flour

520 g water

50 g whole wheat sourdough culture

Fermented overnight.

Soaker:

100 g  Bob’s Red Mill Pearl Barley

200 g hot water

Soaked overnight.

Final Dough:

882 g sourdough starter

1165 g water

23 g salt

soaked and drained barley

310 g whole grain spelt flour

136 g  dried baby pineapple, chopped

1100 g stone ground rye flour

Fermented for 9 hours (the dough was ready after 7 hours but I was not ready to bake it)

The oven was preheated to 500 F and the dough was put in two loaf pans. Loaves were baked for 20 minutes at 500 F, for 30 minutes at 460 F and for 30 minutes at 400 F (no pans).

 

I’m not proud of these loaves. The dough was fermented too long and I didn’t prick the top of loaves to prevent from creating a cavity

Golden Roasted Flax Seed Puffed Breads

 

333 g whole wheat sourdough starter (120% hydration)

430 g rye sourdough starter (120% hydration)

776 g water

21 g salt

100 g golden roasted flax seed (whole seeds)

1100 g whole wheat flour

flour for rolling

Combine the ingredients in a large mixing bowl, knead dough, cover the bowl with dough tightly and refrigerate for 18 hours. Remove the dough from the bowl and put on a generously floured work surface. Divide the dough into 8-10 equal portions.

Preheat your oven to 500 F with a pizza stone inside (middle rack position ). Roll out two portion of the dough and let them sit for 15 minutes before putting in the oven. Bake for 15 minutes. Remove baked breads, roll out next two portions of bread. Make 15 minutes breaks between baking each batch of breads to let the oven heat to maximum temperature again. If you don’t wait, your breads won’t puff nicely but still will taste great.

 

Submitted to Yeastspotting

Twisted Spelt Breads Filled with Pine Nuts

Sourdough Starter:

322 g  whole grain spelt flour

322 g water

50 g whole wheat sourdough culture

Fermented for 18 hours.

Final Dough:

all of the starter

1038 g whole grain spelt flour

730 g water

19 salt

Knead the dough and let ferment for 5 hours in the kitchen.

Divide the dough into 2 pieces. Flat each piece of the dough and top with pine nuts (100 g for each loaf) .  Then roll to form a cylinder and twist the bread around itself for a few times.

Cover the twisted breads and preheat your oven to 500F. Bake for 25 minutes at 480F on a hot baking stone.
Submitted to Yeastspotting

INKA Sourdough Rye Bread

Rye sourdough starter:

422 g water

2 tablespoons rye sourdough culture

400 g stone ground rye flour

Fermented for 12 hours.

Final dough:

700 g rye sourdough starter

1000 g water

22 g salt

50 g INKA Grain Instant Coffee (Ingredients: Barley, Rye, Chicory, roasted Sugar Beets ; at least 72% of grain)

1135 g stone ground rye flour

In a large mixing bowl,  I dissolved   starter in  water, then I mixed in  instant coffee.  Then I added  flour and mixed the dough. I covered the bowl and left the dough in the kitchen  for 7 hours.

Than I  packed the fermented dough in two loaf pans and I  preheated my oven to 500F (with a baking stone inside). The loaves was baked for 20 minutes, than  I reduced the temperature  to 450F and breads were baked for additional 20 minutes.  Finally I removed loaves from the pans and they were baked directly on the hot  stone for 20 minutes at 400F.

Submitted to Yeastspotting

New Year’s Day Poppy Seed Sourdough Bread

HAPPY NEW YEAR!!!

For poppy seed filling:

150 g dried apricots, chopped

150 g rum

500 g poppy seeds

150 cashews

200 g honey

200 g  Seville Orange Marmalade

Place chopped apricots in a small jar with a lid and pour rum.  Refrigerate  for 24 hours (or even a week).

Place poppy seeds in a large pot and  pour boiling water over to soften for 12 hours. Then simmer for 15 minutes. Drain, let cool and refrigerate for 12 hour. Grind  the poppy seeds in meat grinder (1/8″ hole plate).

Place cashews in a small bowl and pour boiling water. Soak for 2-3 hours. Drain and chop.

Place the  ground poppy seeds in a large mixing bowl. Add  rum soaked apricots, honey, cashews and marmalade. Mix well . Cover the bowl with plastic wrap and refrigerate until you ready to use.

For bread dough:

560 g whole wheat sourdough starter(100 g whole wheat sourdough culture+300 g milk+250 g whole wheat flour)

560 g whole wheat flour

80 g melted butter

88 g milk

6 g salt

2 jumbo eggs

In a medium mixing bowl, combine the starter and flour.  In a small  bowl, mix melted butter, milk and salt. Add the butter mixture and eggs to the large mixing bowl and knead the dough. Let the dough ferment for 3 hours at room temperature.

Prepare two loaf pans, lining them with parchment paper.

Remove the dough from the dough and place on floured surface. Cut in half. Roll out each half  into 1/8 inch thickness. Spread half of the feeling and on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out. Place the shaped loaves in the pans.

Preheat your oven to 500F.

Bake  for 20 minutes at 480F and for 15 minutes at 450F. Remove the breads from the oven and leave them in the pans for 10 minutes. Remove the breads from the pans, cut and eat warm.

Submitted to Yeastspotting

Sesame Spelt Sourdough

Final Dough:

340 g rye sourdough starter

375 g whole wheat sourdough starter

25 g salt

100 g water

63 g black sesame seeds

81 g white sesame seeds

122 g  organic 4-grain hot cereal (oat, rye, barley and wheat)

1360 g whole grain spelt flour

Combine the ingredients listed above and knead the dough. Let the dough ferment for 5 hours at room temperature. Shape the loaves and proof them in the refrigerator for 8-10 hours. Preheat your oven to 500F. Remove the loaves from the refrigerator and bake for 20 minutes. Reduce the temperature to 450F and bake for 30 minutes.

Submitted to Yeastspotting

Christmas 2012 Bread

451 g rye sourdough starter

340 g whole wheat sourdough starter

1100 g water

100 g liquid honey

1000 g stone ground rye flour

150 g whole wheat flour

200 g hazelnuts

200 g prunes

80 g gingerbread spice mix

21 g salt

In a large mixing bowl combine the ingredients and let ferment for 10 hours. Pack the dough into 2 loaf pans and preheat your oven to 500F. Bake for 20 minutes. Reduce the temperature to 460Fand bake for 20 minutes and for 15 minutes at 400F.

Submitted to Yeastspotting and

 

Chia Seeds Wheat Sourdough

520 g rye sourdough starter, mature, 100% hydration

925 g water

150 g chia seeds

1310 g  whole wheat flour

Knead the dough and let ferment for 6-7 hours at room temperature.

Shape loaves and proof them for 3-4 hours. Preheat your oven to 500 F and bake the loaves for 20 minutes. Reduce the temperature to 460 F and bake for 20 minutes.

Submitted to Yeastspotting and

Amaranth and Fig Rye Sourdough

Final Dough:

200 g dried figs soaked in 200 g hot water, left overnight, drained and sliced

360 g  mature rye sourdough starter (120% hydration)

330 g  mature whole wheat sourdough starter (120% hydration)

1200 g water

100 g amaranth grains

24 g salt

1200 g stone  ground rye flour

I left the dough at room temperature for 9 hours.

Then I packed it into 2 loaf pans and I started preheating the oven to 500F.

The loaves were baked for 20 minutes, then I reduced temperature to 450F and baked them for 30 minutes. I removed the loaves from the pans and I baked them for 20 minutes. Let sit for 24 hours before slicing.
Submitted to Yeastspotting and

3 Cheese and Prosciutto Bread Sticks

200 g bubbling rye sourdough starter

740 g water

1520 g white whole wheat flour

11 g salt

11 g black caraway seeds

230 g Tinter cheese, shredded (http://anjaeatscheese.wordpress.com/2012/02/04/tintern-welsh-cheddar-with-chives-and-shallots/)

180 g Grass Fed Swiss Cheese,  shredded (http://anjaeatscheese.wordpress.com/2012/08/10/new-zealand-grass-fed-swiss-cheese/)

250 g Daisy brand Low Fat Cottage Cheese

sliced Prosciutto, minced ( I added only 113 g , but more, even 445 g would make bread more flavorful)

In a large mixing bowl, knead the ingredients until well combined. Let the dough ferment at room temperature for 7 hours.

Remove the dough from the bowl , stretch and fold it 3 times. Let rest for 15 minutes.

Divide the dough into 8 pieces

Roll out each piece :

And shape sticks:

Let them proof for 1 hour at room temperature:

Then preheat your oven (I have one pizza  stone in the middle of the oven and another one  in the bottom third of the oven)  to 500F. Bake for 20 minutes, than reduce the temperature to 450F and bake for 10 minutes more.

Submitted to Yeastspotting and

Whole Wheat-Spelt Sourdough Puffed Breads

300 g whole wheat sourdough starter (100% hydration)

840 g water

22 g salt

680 g whole grain spelt flour

520 g whole wheat flour

In a large bowl combine the ingredients and knead for 6 minutes.  Cover the bowl and let sit at room temperature for 7 hours. Preheat your oven to 500 F with a baking stone inside ( I have one pizza  stone in the middle of the oven and another one  in the bottom third of the oven, both positions are good to bake these kind of breads).

Divide the dough into pieces, shape into balls and roll out each batch (6 breads) separately. Bake for 6 minutes or until puffed.

Make 5-6 minutes breaks between baking each batch of breads to let the oven heat to maximum temperature again.

Submitted to Yeastspotting and

Rye Sourdough Loaves for a Week

 

 

Rye Sourdough Starter:

51 g rye sourdough culture

200 g water

200 g stone ground rye flour

Wheat Sourdough Starter:

100 g wheat sourdough culture

200 g water

200 g whole wheat flour

Both starters were fermented for 12 hours.

Final Dough:

380 g rye sourdough starter

410 whole wheat sourdough starter

1099 g water

23 g salt

1200 g stone ground rye flour

All the ingredients were mixed in a large bowl and was left to ferment for 12 hours.

In the morning I added:

200 g sunflower seeds

422 g stone ground rye flour

398 g water

 

After 5 hours I packed the dough in 3 loaf pans and let them proof for 2 hours. Than I prehated my oven to 500 F. I baked loaves for 20 minutes. Than I reduced the temperature to 450 F and I baked the loaves for 30 minutes. Then I removed the loaves from pans and I baked them directly on the baking stone for 10 minutes.

 

Simple Spelt Sourdough Bread

300 g whole wheat sourdough starter (100 g wheat sourdough culture, 100 g whole wheat flour,100 g water; fermented overnight)

300 g rye sourdough starter (100 g rye sourdough culture, 100 g stone ground rye  flour,100 g water; fermented overnight)

819 g water***

1360 g whole grain spelt flour

25 g salt

Knead the dough from the ingredients listed above. Let the dough ferment for 6 hours at room temperature. Divide the dough, shape 2 loaves and proof them for 2 hours.

Preheat your oven to 500 F. Bake for 20 minutes. Reduce the temperature to 460F and bake for additional 20 minutes.

***I should have add more water; loaves dried quickly and was very crumbly.

 

Flax Seed Rye Sourdough

400 g whole wheat sourdough starter (100% hydration, mature)

676 g water

676 g stone ground rye flour

211 g flax seeds

Mix and ferment for 3 hours.

Then add:

24 g salt

10 g black caraway seeds

890 g water

710 g stone ground rye flour

Mix and ferment for 5 -6 hours at room temperature.

Pack the dough into two loaf pans and let proof for 1 hour and 30 minutes.

Bake in the oven preheated to 500 F for 20 minutes, than reduce the temperature to 460 F and bake for 30 minutes. Remove the loaves from the pans and bake for 20 minutes at 430 F.

Submitted to Yeastspotting and

 

Pine Nuts Spelt-Rye Sourdough Bread

Rye sourdough starter:

268 g water

35 g rye sourdough culture

268 g stone ground rye flour

Combine the ingredients listed above and let ferment for 12 hours.

Final Dough:

522 g rye sourdough starter

1000 g water

1380 g whole spelt flour

140g stone ground rye flour

Mix the ingredients and set aside for 1 hour.

In the meantime, cover 227 g raw pine nuts with hot water and soak for 1 hour. Drain. Then add:

23 g salt

336 g pine nuts

Knead the dough and let ferment for 6 hours at room temperature .

Shape 2 loaves and proof them for 2 hours and 30 minutes.

Bake for 20 minutes in the oven preheated to 500 F. Then reduce the temperature to 47oF and bake for 30 minutes.

Submitted to Yeastspotting and

Flatbreads with Sprouted Kamut

Fermented Dough:

427 g whole wheat sourdough starter(100% hydration)

427 g water

991 g whole wheat flour

Kneaded and fermented from 9:30 to 2:30

Final Dough:

all fermented dough

256 g sprouted and processed sprouted KAMUT (http://bochenkowo.blogspot.com/2011/10/crew-cut-sourdough.html)

240 g whole wheat flour

25 g salt

514 g water

All the ingredients were kneaded  for 10 minutes and the dough fermented for 5 hours.

Than the dough was divided into 13 pieces and shaped into balls.

The oven was preheated with two baking stone (middle and bottom rack).

Breads were baked for 5 minutes or until puffed.

Submitted to Yeastspotting and

(Hurricane Sandy) Rye Sourdough Bread

 

Building sourdough starter:

1st stage of sourdough starter (Saturday 2:30 PM-9:30 PM)

3 tablespoons rye sourdough culture

400 g water

400 g stone ground rye flour

2nd stage of Saturday 9:30 PM-Sunday 9:30 AM

all but 2 tablespoons 1st  stage of sourdough starter

400 g water

382 g stone ground rye flour

Mix the ingredients and let ferment at room temperature.

Walnuts:

225 g chopped walnuts

250 g boiling water

Cover the walnuts with water and set aside for 1 hour. Drain, let cool and refrigerate until you are ready to use them.

Dough: (Sat 10 AM-1:30 PM)

all of the sourdough starter

200 g prunes chopped

302 g walnuts

500 g stone ground rye flour

217 g water 26 g salt

Mix the ingredients and let ferment at room temperature.

Put the dough into two loaf pans and let proof for 4 hours. Preheat your oven to 500 F (with a baking stone). Bake for 20 minutes. Reduce the temperature to 460 F and bake for 20 minutes. Remove the pans and baking directly on the baking stone for 15 minutes at 400 F.
Submitted to Yeastspotting and

 

My previous hurricane bread:

http://bochenkowo.blogspot.com/2011/08/hurricane-miche.html

Fig Whole Wheat Sourdough

On Tuesday evening, I prepared two sourdough starters. I was going to make a bread in the morning, but about 9AM I had to leave home. So I decided to refrigerate both starters. Around 8PM I could finally mix a bread dough. I used both starters. The wheat one didn’t look fresh but the rye sourdough was ready to work.

For the bread dough I used:

430 whole wheat starter, liquid (fermented for 20 hours at room temperature)

500 g rye starter, stiff ( fermented for around 12 hours)

700 g water

23 g salt

248 g Turkish Smyrna Figs(dried, chopped)

1000 g whole wheat flour

I kneaded the dough in a mixing bowl just enough to combine the ingredients and I refrigerated it. Nine hours later (before 5AM) my cat woke me up and when she was eating I was shape a loaf. I put the loaf into a  strained lined with a cloth and put it back to the refrigerator. Two hours and 15 minutes later I removed the loaf from refrigerator and started preheating the oven. When the oven achieved 500F I put the loaf and I baked it for 20 minutes. Than I reduced the temperature to 460F and baked the bread for 45 minutes more.

It is not the best looking loaf, but it has crunchy crust and soft crumb.

Submitted to Yeastspotting and

Whole Wheat Sourdough Crepes

Sourdough starter:

253g whole wheat pastry flour

21 g whole grain buckwheat flour

130g whole wheat sourdough starter culture, active, liquid

214 g water

Combine the sourdough starter, water and flour and let ferment overnight.

Batter:

all of the overnight starter

2 eggs, jumbo size

258 g  milk

18 g grapeseed oil

3 g salt

Then mix in the milk, eggs, oil and set aside for 1 hour. Then you can start frying crepes.

 

Submitted to Yeastspotting and

 

Pistachio and Pear Sourdough Rye

Rye Sourdough Starter:

400 g water

400 g stone ground rye flour

2 tablespoons rye sourdough culture, active

Let ferment for 12 hours.

Whole Wheat Sourdough Starter:

150 g water

150 g whole wheat flour

2 tablespoons whole wheat sourdough culture, taken from the fridge

Let ferment overnight.

Soaker:

162 g boiling water

162 stone ground rye flour

Set aside for 12 hours.

Pistachio nuts:

227 g unsalted pistachio nuts

227 g  boiling water

Set aside for 12 hours, then drain.

Final Dough:

700 g rye sourdough starter

300 g whole wheat sourdough starter

310 g soaker

373 g drained pistachio nuts

360 g shredded pear (2 medium Bartlett pears)

24 g salt

700 g stone ground rye flour

209 g water

In a large bowl, combine the dough ingredients and let ferment, covered, at room temperature for 7 hours.

Dough at 10 AM

Dough at 5 PM

Shape a loaf and preheat your oven to 500F. Bake for 20 minutes at 480 F  for 20 minutes at 430 F and for 20 minutes at 400 F.

Submitted to Yeastspotting and

Citrus Tea Bread Rolls

I must admit that that I have lost that passion I used to have for bread baking. I have become lazy, I do not educate myself by reading books or blogs and I spent as little time as possible for kneading and observing a bread dough.

I still make bread only because I can’t imagine myself going to a store to buy a loaf. I can’t imagine our home without sourdough bread, without its  unique smell, flavor and look.

Citrus Tea Bread Rolls

I had a few bags “Citrus Tea” at home.  The main ingredient of that tea is dried citrus peel and artificial flavors. I didn’t want to drink the tea anymore so I tore the bags and remove their contents.

At Saturday evening I prepared rye sourdough starter:

2 tablespoons rye sourdough culture, taken from the fridge

319 g stone ground rye flour

405 g water

I mixed the ingredients in a food container, covered it with the lid and I left it for 18 hours.

Next day in the morning, in a large mixing bowl  I combined dough ingredients:

662 g  rye sourdough starter

770 g water

32 g “Citrus Tea”

1300 g whole wheat flourflour

and I set it aside for 1 hour.

Then I added:

24 g salt

and worked it through the dough.  I gave the dough a few S&F in the bowl; the dough was very sticky. I covered the bowl with a dinner plate and I let the starter work for 6 hours. It was 4PM and I didn’t have any idea what to do with all of this bread dough. The dough looked great but was not strong and elastic enough to  shape loaves and proof them in baskets. So I put the dough into refrigerator for another 4 hours.

It was 8PM and I had to do something with the bowl of dough. I preheated my oven to 500 F and I started shaping rolls. I put the shaped rolls to refrigerator while the oven was being preheated.

Th rolls were baked for 20 minutes at 460F and for 20 minutes at 400F.

The addition of citrus tea only gave  the rolls only little citrus flavor and aroma.
Submitted to Yeastspotting and

Mishmash Rye Sourdough Loaves

Bread dough:

550 g rye sourdough starter (120 % hydration)

1000 g water

100 g bulgur

23 g salt

1100 g stone ground rye flour

120 g pitted prunes, chopped

86 g roasted hazelnuts

I combined the ingredients for a dough in a large mixing bowl, covered it with a dinner plate and I let the dough ferment from 7:30 AM to 4:50 PM. (room temperature 20 C/68 F). I packed the dough into 2 loaf pans and let the loaves proof for 3 hours.  In the meantime I preheated my oven to 500F. Loaves were baked for 25 minutes at 480 F and for 20 minutes at 460 F.

I’m not completely happy with the bread ( I prefer more moist rye breads) but my husband seems to be more satisfied . I woke up  at 2:30 and noticed my husband preparing sandwiches (he’s a night owl and he prefers studying ,  working  and eating late at night );

So, if I had a chance to bake the bread again I would have:

• added 200g more water
• let it ferment in the bowl for at least 12 hours (now, it’s much colder  at our home  than it used to be during the summer days and nights)
• covered the loaves during the first 25 minutes of baking with two similar loaf pans to improve oven proof .

Submitted to Yeastspotting and

Milk and Pear Sourdough Rings

Milk and Pear Sourdough Rings

At first I was thinking about making bagels or pretzels. Combining  cold ingredients (listed below) and  kneading such a stiff dough took a lot of energy and time.

The dough:

250 g whole wheat sourdough starter (100% hydration)

760 g organic fat free milk

25 g salt

733 g whole wheat flour

So I was kneading, kneading and kneading until I felt I couldn’t make it any better. I covered  the bowl with  the dough and I put it in the refrigerator. It was about 10 PM . Next day, about 6: 45 I removed the dough from the refrigerator and left it at room temperature for about 2 hours. In the meantime I cored 1 medium ripe Bosc  pear and chopped it coarsely. I  placed it  in  the blender and pureed until smooth.

Then  I mixed in

152 g fresh pear puree

through the dough. I was stretching and folding the dough for a few times (it was still not easy) and then I let the dough rest for 1 hour.  i decided not to make any bagels ( I was afraid that they would be too dense and my husband wouldn’t like to eat them) , so I gave the dough a few stretches & folds and let them  ferment at room temperature from 10 AM to 4 PM.  After that time the dough was perfectly fermented, soft and easy to shape.

I put the dough on the lightly floured work surface and flattened the dough (13×18 inch) with my hands. I cut the dough into thick strips,  then I halved each strip and shaped them into rings.

I preheated the oven to 500F and I baked rings on the baking stone for 15 minutes.  They tasted great when fresh (according to my husband who tasted them when they were still warm), good when toasted or reheated in a microwave for 15 seconds ( I prefer them refreshed this way) . I think the addition of milk improves flavor of breads.

Submitted to Yeastspotting and

Sourdough Fougasse with Prosciutto and Mozzarella

Sourdough Fougasse with Prosciutto and Mozzarella

Sourdough Starter:

50 g rye sourdough culture (taken from the fridge)

200 g water

200 g stone ground rye flour

I let starter ferment  from 2:50 PM to 8:50 AM.

Dough:

153 g rye sourdough starter

623 g water

903 g whole wheat flour

16 g salt

I  kneaded the dough  and let it ferment in a large bowl (covered) from 9:30 AM to 4 :30 PM.

Then I added:

227 g Prosciutto Panino (Prosciutto rolled in Mozzarella cheese), chopped

277 g water

297 g whole wheat flour

I kneaded the dough and left it in the bowl for 90 minutes.

I divided the dough in 2 pieces and then I shaped them into 2 balls and let them rest for 10 minutes. I put each pieces on the pizza peels lined with parchment paper. I flattened and rolled out with a rolling pin and cut the dough to  give the bread a leaf look. I also separated the slits with my fingers to make long holes. I let the breads proof for  1 hour (covered with dish towels). In the meantime I preheated my oven to 500F. I loaded the breads in the oven  and  they were baked  on two baking stones ( one situated in the middle , another at the bottom oven rack)  for 15 minutes.

Submitted to Yeastspotting and

Dark Cherries and Cocoa Sourdough Rye Bread

For sourdough starter I combined:

130 g  mature whole wheat sourdough culture (taken from the refrigerator)

173 g water

171 g whole wheat flour

It was fermented at room temperature from 8PM to 10 AM.

1st fermentation:

Then, in a large mixing bowl I mixed:

370 g sourdough starter

800 g water

881 g  stone ground 100% rye flour

and I left it in the kitchen from 11AM to 4PM.

Second fermentation:

Then I added:

213 g water

28 g salt

41 g cocoa powder

340 dried unsweetened dark cherries

327 g stone ground 100% rye flour.

I combined the ingredients and left the dough in the bowl for 45 minutes.

Then I put the dough into pans and I let it rise for 1 hour. In the meantime I preheated the oven to 500F. I baked the loaves for 20 minutes. Than I reduced the temperature to 450F and I baked them for another 20 minutes. I removed the smaller loaf from the oven; I reduced the temperature to 400F  and I left the heart shaped loaf for another 10 minutes in the oven (without its pan).

Submitted to Yeastspotting and

Sourdough Crackers with Chia Seeds and Coconut Oil

We don’t eat crackers very often.  In a last 4 years we bought only a box of crackers and I also baked a batch of grainy crackers. I liked them a lot, but to my husband they were too hard. So when a few days ago he said he would like to eat some crackers I decide to try again .

400 g whole wheat sourdough starter, 100% hydration, fully fermented

200 g whole wheat pastry flour

60g extra virgin coconut oil, liquid

4 g salt salt

50 g chia seeds

Mix the starter and flour and knead the dough. Combine the salt and chia seeds with the oil. Add to the dough and knead again. Set aside for 15 minutes.

Divide the dough into 2 pieces. Line a pizza peel with parchment paper and roll each piece of  dough out into a very thin shit. Preheat your oven to 400F with a baking stone or with baking sheet situated at  the bottom level of the oven .

When the oven is ready, scribe the dividing lines of the crackers, put the first batch of crackers in the oven and bake for 15-20 minutes. Repeat the procedure with the second batch.

Submitted to Yeastspotting and

Poppy Seeds and Plums Spelt Sourdough

Poppy Seeds and Plums Spelt Sourdough

 

620 g spelt sourdough, 100% hydration

704 g water

24 g salt

276 g spelt flour, whole grain

100 g poppy seeds

906 g whole wheat flour

In a large mixing bowl combine the ingredients and knead the dough for 10 minutes. Set aside for 45 minutes. Then add 246 g chopped Italian plumes.

Let the dough ferment for 6 hours at room temperature. Shape 2 loaves, put into proofing baskets, cover tightly and refrigerate for 2 hours.

In the meantime preheat your oven with a baking stone to 500F. Bake for 20 minutes, then reduce the temperature to 450F and bake for another 30 minutes. Turn off the oven and leave the loaves for another 10 minutes inside the oven.

 

Submitted to Yeastspotting.

Sourdough Spelt Cheese Waffles

Sourdough Spelt  Cheese Waffles

Starter :

Starter before fermentation

247 g  whole wheat sourdough starter, liquid, fermented overnight

247 g  kefir

148 g whole grain spelt flour

Combine the ingredients and let sit in room temperature for 6-8 hours.

Fully fermented starter

Batter for approximately 5 (7-inch round)  waffles

all of the sourdough starter

1 jumbo egg

160 g shredded Creamy Toscano Cheese dusted with cinnamon (http://anjaeatscheese.wordpress.com/2012/09/07/creamy-toscano-cheese-dusted-with-cinnamon/)

Shredded cheese

1/2 teaspoon baking soda

Batter after adding 1/2 teaspoon of baking soda

Mix the ingredients of the batter and preheat your waffle iron. Ladle the recommended amount of the waffle batter onto the iron according to the manufacturer’s recommendations. Close  iron top and cook until the waffle is golden on both sides and is easily removed from iron.

Submitted to Yeastspotting and

 

100% Sourdough Rye with Millet and Black Caraway Seeds

100% Sourdough Rye with Millet and Black Caraway Seeds

610 g stiff rye sourdough starter

1205 g water

168 g hulled millet

1998 g stone ground rye flour

11 g black caraway seeds

24 g salt

Combine the ingredients in a large mixing bowl, cover and let ferment at room temperature for 10-11 hours.

Fully fermented dough

Pack the dough into 2 loaf pans and preheat your oven to 500F.

Dough in loaf pans

Bake for 20 minutes, then reduce the temperature to 450F and bake for another 30 minutes , and for 10 minutes at 400F (no pans and no parchment).

Submitted to Yeastspotting.

 

Whole Wheat Sourdough Large Naan and Pizza

Pizza with “Maine Whole Cherrystone Clams” and “Piave” cheese

Large Naan Breads

600 g whole wheat sourdough, mature,  100% hydration

622 g water

17 g salt

1002 g whole wheat flour

In a large mixing bowl combine the ingredients listed above and knead the dough for 10 minutes. Let ferment at room temperature for 2 hours 30 minutes. Then refrigerate the dough for 4 hours.

Dough after removing from the refrigerator

Divide the dough into 4 pieces and shape into balls.  On the slightly floured  work surface, flatten each ball of dough  with your hands and let relax for 15 minutes.

Then preheat your oven and pizza stone(s) to 500 F.   Roll out each ball  into a disk.

Naan before baking

Bake Naan breads first for 10 minutes at 500F .

Naan

After removing Nann breads, wait until the oven reaches 500F again.

Pizza dough

Prick the pizza dough and add topping. Bake for 10 minutes.

Submitted to Yeastspotting.

Perfect Rye Sourdough Bread

410 g whole wheat sourdough starter, liquid

100 g rye sourdough starter, stiff

23 g salt

1200 g water

150 g sunflower seeds

In a large mixing bowl, combine the ingredients and let sit for 45 minutes. Then mix in:

100 g raisins

1050 stone ground rye flour.

Cover and let sit at room temperature for 8 hours. Then add :

40 g gingerbread spice mix .

Set aside for 30 minutes and pack into 2 loaf pans.

Let proof at room temperature for 2 hours. Then preheat your oven to 500F.

Bake for 20 minutes at 480 F, for 20 minutes at 465F and for 20 minutes at 400F (no parchment, pans) at the baking stone.

Submitted to Yeastspotting.

Buckwheat Sourdough “Ciabatta” with Hazelnuts

Buckwheat Sourdough “Ciabatta” with Hazelnuts

In a large mixing bowl, combine the ingredients listed below:

300 g rye sourdough starter, stiff

200 g whole wheat sourdough starter

23 g salt

552 g milk

442 g water

110 g buckwheat flour, whole grain

904 g whole wheat flour

Knead the dough and set aside for 45 minutes.In the meantime, soak 222 g raw hazelnuts in hot water. Drain the nuts after 30 minutes and cut them in halves.

Mix them into the dough. Cover he bowl and refrigerate for 12 hours. Remove the dough from the refrigerator and let proof for 3 hours in the kitchen. Then put the dough back to the refrigerator for another 4 hours. Remove the dough from the refrigerator and cut into 2 pieces (mine was not equal). Shape 2 ciabatta style loaves and instantly turn on your oven.

Shaped Loaves

Proofing

Bake with steam at 490 F for 20 minutes, at 425 F for 20 minutes and at 400F for 10-20 minutes.

First  2 slices

Ciabattas on the cooling rack

Second Loaf

 

Submitted to Yeastspotting.

Daily Rye Sourdough Bread

1021 g  hot water

24 g salt

120 g chopped raw pecans

141 g chopped dried Turkish Smyrna Figs

In a large mixing bowl, combine the ingredients and set aside until  water cools completely.

Then mix in:

470 g whole wheat sourdough (100 % hydration, bubbling)

1200 g stone ground rye flour

Cover the mixing bowl and let ferment for 10-12 hours.

Pack the dough into two loaf pans and let proof. After 1 hour of proofing, start preheating your oven to 500F. Bake for 20 minutes, than reduce the temperature to 460 F and bake for another 20 minutes. Remove the loaves from the pans and bake them at 400F for 10 minutes.

Cherries,Prunes and Flax Seeds Sourdough Bread

500 g whole rye sourdough starter

1000 g water

23 g salt

120 g prunes

100 g dried dark sweet cherries

100 g flax seed

Combine the ingredient and set aside for 45 minutes.

Then mix in:

1000 g whole wheat flour

knead the dough and set aside for 30 minutes; than add:

200 g stone ground rye flour

and knead the dough again.

Cover the dough tightly and refrigerator for 11-12 hours.

Dough after 11 hours of fermentation in the refrigerator

Shape the loaves and put them into two proofing baskets.

Loaves in the proofing basket, covered with plastic wrap and bag to prevent drying the loaves during the retarding

Refrigerate for up to 12 hours. Preheat your oven to 500F. Take off the loaves from the refrigerator when the oven is ready.

Proofed loaves in their bannetons, after 10 hours in the refrigerator

Loaves removed from  bannetons

Bake for 20 minutes at 490-480 F and for 30 minutes at 460 F.

 

Submitted to Yeastspotting.

I sliced one of the loaves when it was sill warm; delicious crumb and crunchy crust

Paneer and Smoked Paprika 7 Grain Flatbreads

Paneer and Smoked Paprika 7 Grain Flatbreads

1016 g organic 7 grain flour

612 g water

10 g salt

3 tablespoons whole wheat sourdough (taken from the fridge)

I kneaded the the and set it aside for 2 hours. Then I mixed in:

226 g Paneer cheese, shredded

Paneer was completely tasteless

1 teaspoon Spanish smoked paprika (hot)

so I decided to add some spicy and aromatic smoked paprika

Paneer blended with paprika

Then I kneaded the dough with the cheese and left it for 4 hours and 40 minutes in my kitchen.

I divided the dough into 10 pieces (about 200 g each) and shaped into balls.

I pressed and rolled each ball. I cooked the breads on hot  pan.

I was covering the pan while the breads were cooking

Submitted to Yeastspotting.

Chardonnay Rye Sourdough with Apricots and Almonds

You can really feel the flavor and smell of Chardonnay in the bread, but I won’t give you a hangover

480 g rye sourdough starter (100% hydration)

100 g whole wheat sourdough starter (100% hydration)

960 g water

23 g salt

1216 g stone ground rye flour

160 g Turkish dried apricots (chopped), soaked  in 160 g chardonnay for at least 8 hours

100 g chopped raw almonds

In a large bowl combine all of the ingredients, cover and let ferment overnight.

Filly fermented dough (7.30 PM-5.00 AM)

In the morning, put the dough into two loaf pans and let proof for 1 hour.

Smooth the top of the loaves with a wet silicone spatula

 

Dough packed into loaf pans

Then preheat your oven to 500F. Bake for 20 minutes at 480 F, for 30 minutes at 460 F and for 10 minutes at 400 F (without  the pans and parchment paper)

Loaves ready to be baked

Submitted to Yeastspotting.

Chardonnay Rye Sourdough with Apricots and Almonds

Chia Spelt-Wheat Sourdough Breads With Flavorful Topping

Chia Spelt-Wheat Sourdough Breads

500 g whole wheat sourdough starter

150 g rye sourdough starter

Sourdough Starters – ready to work!

810 g water

23 g salt

100 g Chia seeds

680 g whole grain (stone ground) spelt flour

680 g whole wheat flour

Knead the dough and set aside for 30 minutes.  Give the dough a few “Stretches and Folds” and set aside for another 30 minutes. Repeat S&F and let sit at room temperature for another 30 minutes. Then cover the dough tightly and refrigerate for 10-12 hours.

Dough divided into 4 pieces

Shape four loaves and let proof for about 3 hours. In the meantime, preheat you oven to 500F and top(optional) the loaves with 4 tablespoons of chopped onions, 4 tablespoons of  shredded Premium Gouda with Wasabi ( http://anjaeatscheese.wordpress.com/2012/07/26/premium-gouda-with-wasabi/)cheese and some Chia seeds and Cayenne pepper.

Topping is optional, but it gives the breads interesting flavor

Bake for 20 minutes at 480 F and for 20 minutes at 450F.

Submitted to Yeastspotting.

 

Good Rye Sourdough Bread

Rye Sourdough with Cashews and Dates

Dough ingredients:

300 g whole wheat sourdough, liquid

500 g rye sourdough, stiff

290 g raw cashews soaked in 460 g hot water for 6 hours than drained- total 371 g

200 g pitted dates, chopped

23 g salt

1000 g water

1200 g stone ground rye flour

In a large bowl, mix the ingredients and cover .

Dough

Ferment the dough overnight. Put the dough into loaf pans, lined with parchment paper.

Fully fermented dough

Proof the loaves in  their pans while  the oven is being  preheated.

Proofed Loaves

Bake:

for 20 minutes at 480 F

for 20 minutes at 460 F

for 20 minutes at 400 F,  without pans

Baked Loaves

Submitted to Yeastspotting.

 

 

Seven Grain Sourdough Bread

Seven Grain Sourdough Bread

120 g rye sourdough starter, mature and stiff

380 g whole wheat sourdough starter, mature and stiff

716 g water

1204 g flour

Bag of the flour

Knead the dough and autolyse for 1 hour.

7-grain flour

Add salt (22 g) and let ferment for 6-8 hours.

Dough, kneaded

Fermented Dough

Put the fermented dough into two loaf pans and let proof for 2 hours.

Proofed loaves, topped with organic 4-grain hot cereal (oat, rye, barley and wheat)

Baked Loaves

In the meantime preheat your oven to 500 F; bake for 20 minutes. Remove the loaves from the pans and bake for another 20 minutes at 460 F. Turn off the oven and leave the loaves inside for 10 minutes. Let sit for 12 hours before slicing.

Submitted to Yeastspotting.

Whole Wheat Breads with KAMUT

Whole Wheat Loaves with sprouted KAMUT

300 g whole wheat (liquid) sourdough starter

392 g rye (stiff) sourdough starter

410 g sprouted KAMUT

810 g water

1200 g whole wheat flour

Combine the ingredients in a large mixing bowl and set for 45 minutes. Add 23 g salt and knead the dough. Repeat kneading after next 45 minutes and then refrigerate the dough for 5-7 hours.

Dough after retarding in the fridge

Remove the dough from the refrigerator and divide into two pieces. Shape two long loaves and proof them for 1 hour and 30 minutes. In the meantime preheat your oven to 500 F ( with a baking stone inside) and prepare for steaming.

Proofed Loaves

Bake breads at 490 F for 20 minutes, at 460F for 20 minutes. Turn off the oven and leave loaves for 10 minutes.

Submitted to Yeastspotting.

Sunflower Seeds and Prunes Sourdough Rye

Sunflower Seeds and Prunes Sourdough Rye

360 g  mature sourdough starters (mix of rye and whole wheat)

1004 g water

1003 stone ground rye flour

20 g salt

204 g prunes

130 g sunflower seeds, unsalted

Dough before  fermentation

I combined all of the ingredients in a large bowl and I let the dough ferment from 8:30 AM to 2:15 PM.  The temperature at my apartment was at 75-80 F.

Loaves before proofing

I put the dough int two loaf pans (lined with parchment paper) and let them proof 3 hours.

Proofed loaves

I baked them for 20 minutes at 490F, for 20 minutes at 460 F. Then I removed the loaves from the pans and I turned off the oven. I left the loaves inside on the baking stone for another 20 minutes.

Baked Loaves

Submitted to Yeastspotting.

 

Mr and Mrs Seed (Sourdough Loaves)

Mr and Mrs Seed (Sourdough Loaves)

Sourdough Starter:

147 g bubbling whole wheat sourdough culture (100% hydration)

135 g bubbling  rye sourdough culture (100% hydration)

286 g water

286 g stone ground rye flour

Let ferment up to 12 hours.

Final dough:

1021 g water

1206 g whole wheat flour

100 g black sesame seeds

100 g  hulled millet

100 g flax seeds

In a large mixing bowl, combine the ingredients and set aside for 1 hour. Then mix in 27 g salt and knead the dough. Cover the bowl with a cloth and dinner plate and refrigerate for 11-12 hours.

Remove the dough from the refrigerator and divide into 2 pieces.

Preshape the dough into 2 round loaves and let rest for 15 minutes. Shape two boules ( French  term for a loaf shaped into a squashed “ball”) and put into two proofing baskets. Refrigerate overnight ( for 8-10 hours).

In the morning, preheat your oven (with a baking stone inside) to 500F and prepare for steaming.Remove the loaves from the refrigerator.

Bake for 20 minutes at 490, for 20 at 460 F and then turn off the oven and leave the loaves  inside for 10 minutes.

How to make Mrs Seed:

Cover the loaf with a wet lace napkin…

…sprinkle with flour

and leave for 20 minutes before removing.

 

Submitted to Yeastspotting.

Stenciled Rye-Spelt Sourdough with Dried Cherries and Hazelnuts

Stenciled Rye-Spelt Sourdough …

422 g rye sourdough starter (stiff, mature)

482 g whole wheat sourdough (liquid, mature)

853 g water

843 g stone ground rye flour

680 g stone ground spelt flour

Combine the ingredients and set aside for 1 hour.

… with Cherries and Hazelnuts

Then mix in :

30 g salt

170 g dried cherries

225 g  raw hazelnuts ( soaked in hot water for 30 minutes and drained, halved)

Cover the dough and set aside at room temperature for 4-5 hours.

Flat the dough on a pizza pan* (15.75″ ,lined with parchment pepper).  *Soak a lace tablecloth in water and arrange it over the dough. Generously sprinkle the top of the tablecloth  with (whole wheat) flour. Cover with plastic wrap and refrigerate for 12- 15 hours.

Take out  the dough from the refrigerator and remove the foil and tablecloth. Preheat your oven to 500F (with a baking stone inside).

Bake for 20 minutes (without the pan)  at 480 F and for 25 minutes at 460 F (without parchment paper).

Submitted to Yeastspotting.

*shaping:  the bread would be easier to slice if baked in two loaf pans and proofed at at room temperature for 2 hours

* about stenciling: it would be better idea to stencil the bread after baking (http://bochenkowo.blogspot.com/2011/05/lady-potato-sourdough-boule-bochen-lady.html) – the crust would be softer

Whole Wheat Sourdough with Flax Seeds and Dates

500 g whole wheat sourdough starter (300 g water+200 g whole wheat flour+1 tablespoon sourdough culture, fermented for 18 h)

1000 g water

100 g flax seeds

163 g pitted dates, chopped

1237 g whole wheat flour

209 g stone ground rye flour

In a large mixing bowl, combine the ingredients and set aside for 1 hour. Mix in 28 g salt. Set aside for 30 minutes and stretch and fold the dough . Set aside for another 30 minutes and give the dough a few stretches and folds. Let ferment at room temperature for 4 hours. Then refrigerate for at least 2 hours.

Shape two loaves. Preheat your oven to 500 F (with a baking stone inside). Steam the oven. Bake for 30 minutes at 480 F and for 30 minutes at 450 F.

Submitted to Yeastspotting.

100% Stone Ground Rye Sourdough Loaves

100% Stone Ground Rye Sourdough Loaves

Sourdough Starter:

2 tablespoons rye sourdough culture

400 g stone ground rye flour

500 g water

Fermented for 10 hours.

Sourdough Starter and Water

Final Dough:

all of the sourdough starter (minus 2 tablespoons)

900 g water

160 g dried mango slices (unsweetened, unsulfured), chopped

112 g cashews nuts (unsalted, dry-roasted)

Nuts and Dried Mango

24 g salt

1000 g stone ground rye flour

Stone Ground Rye Flour

In a large bowl, combine the ingredients, cover and let ferment at room temperature up to 12 hours. Pack the dough int two loaf pans (lined with parchment paper) and let proof for 2 hours. In the last 30 minutes of the proofing preheat your to 500 F (with a baking stone inside).

Dough in the loaf pans – ready to be proofed

Proofed Loaves

Baking:

at 490 F for 20 minutes

at 460 F for 20 minutes

at 420 F 20 minutes ( the parchment and pans removed).

 

Submitted to Yeastspotting.